Can anyone point me in the direction of the slow cooker recipe thread??

I have a rustic Turkey Veg soup that I make if anyone's interested. I have a 5.5L Slow Cooker and this will fill it to the brim so adjust for your cooker size as necessary.

1 large leek halved lengthwise & chopped
3 large carrots peeled & chopped
1 med pkg button mushrooms
2 courgettes quartered lengthwise & chopped
1/2 pkg (8ish) new/salad potatoes
1 tin chopped tomatoes
1 pkg (300-400g) diced turkey thigh
1.5L water
2 tablespoons butter or marg
1 knorr rich beef stockpot
Lawry's Garlic Salt generous sprinkle to the top
Pepper generous sprinkle to the top

Turkey goes on the bottom, tinned tomatoes and then all the veg on top. Dissolve the stockpot in 250ml boiling water & add, then pour remaining water on to cover veg, add garlic salt, add pepper & mix together gently.

If you have a pot that has 'Auto Switch' just put it on that and let go for 6 hours. If you're doing on High then reduce time to 4 hours. I've not tried it on the 'low' setting yet but I would imagine that a normal commute/workday would work of about 8-10 hours (put it on before you leave & ready when you get home).

I've also tried this using a Veg Stockpot and omitting the meat so it can be done totally veggie. Also you can substitute for whatever meat you have be it stew beef, cubed pork, lamb or mutton...I've even used sausages.

Very similar to the beef stew, but for a beef vegetable soup.  This was based on my mom's recipe for her beef veggie soup, but I've changed it up quite a bit over the years and now this is one of our staples.

-1 lb beef stew meat chopped into smaller bite size hunks
-one large onion, chopped
-1/2 to 1 lb of small red potatoes or fingerling potatoes, chopped into hunks -I really like some baby yukon gold potatoes I've been getting, they are nice and buttery without having anything on them.
-one to two large cans of beef broth (or homemade broth) depending on the size of your crock pot and how much you are wanting to make
-herbs for flavor - Again, I use sea salt, pepper, parsley, a bit of thyme and tarragon, but whatever herbs you enjoy with beef will work fine.  I generally use those herbs plus a packet of onion soup mix to enhance the flavor.  If I'm making a large pot, I'll use two packets.
 -Veggies, whatever you choose...carrots, peas, cabbage, parsnips, all work nicely.  I usually buy a good size bag of frozen mixed veg if I don't have anything fresh around and it works perfect.

Again, you can either brown your meat and onions on the stove or just put them in the crock pot along with the potatoes, broth, herbs and soup mix if you are using it. 
If you are doing frozen mixed veg, don't add that yet, but if you are using fresh veggies, chop and add those now.  Cook on high for 6 to 8 hours, until the meat and potatoes are done.  Add the frozen veg after about 6 hours or so, you just want to add it early enough so it can cook for a bit and be nice and hot, but not turn to mush.

That's it, just serve with a nice hot crusty bread or roll and heaven!

You can do this on the stove too, just do it all in one big soup pot and brown the meat and onions in a bit of butter, add the herbs and soup mix, stir in the broth and potatoes and simmer for about 1 to 1 1/2 hours until the meat and potatoes are tender, then stir in the frozen veg and heat through.

Either way, it does well as leftovers and is a snap to heat up in the microwave a bowl at at time.  I love to make this and take it to work for lunch the next day.

I'm making shredded beef bbq sandwiches for tonight, but I forgot to buy the stuff yesterday, so it didn't go into the slow cooker until 1pm.    I put it on high, so hopefully it will be done by 7ish. I'm so used to going to the shop to buy the stuff for dinner that night (we have a tiny fridge) that I'm not used to having to buy stuff in advance!

Also, my cousin who uses her slow cooker quite a bit recommended the Betty Crocker Slow Cooker cookbook. She said there are lots of non-creamy, low fat, weight watcher's friendly recipes in there.

I'm making roast beef in the slow cooker tonight. I've not had this, but my parents did and they said it was delicious! I just used a eye of the rib roast, one 400g can of cream of mushroom soup (not condensed) and a pack of Lipton's dry onion soup mix. I mixed the soups together before I poured it over. I just put it in at 12:30, so I'll cook it on high until at least 5pm, then I'll drop it back to medium until we eat it with rice around 7pm.